Creamed Turnips

Recipe from

Oxmoor House


3 pounds fresh turnips, peeled and cubed
1/2 cup butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper


Place turnips with water to cover in a small Dutch oven; bring to a boil. Cover and cook 15 minutes or until tender; drain. Mash until smooth; add butter, salt, and pepper. Transfer to a serving dish; serve immediately.